描述
开 本: 16开纸 张: 胶版纸包 装: 精装是否套装: 否国际标准书号ISBN: 9781439825983
Woodhead Publishing Series in Food Science,
Technology and Nutrition
Preface
1 Introduction
1.1 Brief history of freeze-drying technology
1.2 Basic processes of freeze-drying
1.3 Protecting agents of freeze-drying
1.4 Freeze-drying system constitution
1.5 Applications of freeze-drying technology
2 Fundamentals of Freeze Drying
2.1 Properties of water and aqueous solution
2.2 Freezing process
2.3 Sublimation drying process
2.4 Desorption drying process
2.5 Storage of the freeze-drying products
3 Heat-Mass Transfer Analyses and Modeling of theDrying
Process
3.1 Restriction of heat-mass transfer and its relative
properties
3.2 Characteristics of drying process in different heating
forms
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